chili recipe

chili recipe

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Winter Chili Recipe

Take the chill out of winter and cook up some chili and corn bread for you family! Winter can brings a cold chill into the house at times, so what better way to warm and spice things up!

You and your family will be feeling cozy in no time with this Winter Chili and corn bread recipe. The kitchen will also be a warm place for you to stay while enjoying making this fabulous and healthy chili.

Winter Chili Recipe Ingredients

• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 2 piece of bacon cut crosswise into pieces
• 2 tablespoons of chili powder
•2 cans of cannelloni, pinto or red kidney beans
• 1 teaspoons of dried crushed oregano
• 1 teaspoons of paprika
• 1/2 teaspoon of fresh ground pepper
• 3 cups of water
• Coarse salt
• 3/4 cup of Monterey Jack Cheese or cheddar (shredded)
• 2 tablespoons of fine cornmeal
• 1 cups of chopped winter squash or zucchini
• 1 cups of frozen or fresh kernel corn (whole)

 

Winter Chili Recipe Directions 

The fine cornmeal is use to thicken the chili and the bacon adds a smoky flavor to this bean-based chili. You can also serve lime wedges on the side for an extra bit of garnish flair

Begin by cooking the bacon in a chili pot over medium heat until browning happens. Begin to add the onion, garlic, paprika, pepper, oregano, beans and salt into the chili pot. Stir this mixture occasionally for about 10-15 minutes. It is good to mash up the beans a bit.

 Mix the fine cornmeal with water, corn, squash or zucchini and bring the pot to boil. Begin to reduce the heat and keep stirring until the chili become thick and the veggies are softer. If you find that your chili is a bit dry you can add water to make it most again as well as many spices to jazz it up! Start serving your winter chili and dress up each bowl with some cheddar cheese.  Add some freshly baked cornbread, and your meal is complete!

By Danna Vach

Testimonials

As a lover of veggies and chili, I thought this recipe sounded intriguing. With the addition of zucchini and corn, this recipe is a winner. It is very light on the meat element, making it the perfect addition to our chili repertoire. I prefer a softer bean in this type of recipe and decided to use Pinto beans instead of Kidney, since the skins on Kidney beans seem to be a little more firm. I also prefer thyme to oregano. Thank you for sharing this different "take" on chili   submitted by - Veggievangelist